1 - Place buckwheat groats in a bowl or jar, cover with water and soak overnight. The next morning, drain and rinse very well.

2 - Start with the buckwheat crisps. Preheat the oven to 200°C and line a baking sheet with parchment paper. In a small bowl combine buckwheat groats with honey or maple syrup. Spread out on the prepared baking sheet in a single layer. Bake for 5 to 10 minutesor until golden. Let cool completely while you prepare the porridge.

3 - In a blender or food processor add coconut milk, water, soaked and rinsed buckwheat groats, bananas, vanilla and lucuma powder.Blend until smooth (you can also use an immersion blender).

Pour in a bowl and top with soy yoghurt, grapefruit segments and buckwheat crisps.

NOTE /- Lucuma powder is made from peruvian native lucuma fruit that has been dried and milled. I like to use it for its subtle sweet and roundtaste but it can be replaced by any sweetener in this recipe.- Feel free to make a bigger batch of buckwheat crisps to sprinkle on yoghurt, fruit salad, porridge etc. Store in an airtight containerat room temperature for up to a month.